7 layer Citrus Chocolate Cake
Citrus Chocolate Layer Cake is the ultimate chocolate lover's cake! With seven layers of heaven including: a crunchy hazelnut almond biscuit base, chocolate ganache, light chocolate sponge, tangy citrus curd, more fluffy sponge cake, creamy chocolate mousse, and (lastly) a dark chocolate glaze.
Ingredients
- 1 recipe for Hazelnut Almond Daquoise
- 1 recipe for Alhambra Chocolate Sponge
- 1 recipe for Orange curd
- ½ recipe for chocolate mousse
for the chocolate orange ganache
- 25g milk chocolate finely chopped
- 25g 66%+ dark chocolate finely chopped
- 15ml (1 tbsp) juice from an orange
- 25ml (⅛ cup) heavy whipping cream
- 3g unsalted butter softened
for the cake syrup
- 62ml (¼ cup) juice from an orange
- 25ml (⅛ cup) water room temperature
- 50g (¼ cup) granulated sugar
for the chocolate glaze
- 32ml heavy whipping cream
- 6g granulated sugar
- 5g honey or coconut oil
- 31g 66% + dark chocolate finely chopped
Instructions
Part 1: Make the cake components
- Follow the Hazelnut Almond Dacquoise recipe and pipe out 1 six (6) inch circle and bake until dry and easily removes from the silicone mat. Let it completely cool in the shut-off oven. Wrap in cling wrap until ready to use.
- Follow the Alhambra Chocolate Sponge cake recipe, and make 1 six (6) inch cake. Once the cake has cooled, carefully cut the cake into two (2) even layers. Wrap in cling wrap until ready to use.
- Follow the Orange curd recipe to make the curd, but replace the blood oranges with navel oranges. Once the curd is made, transfer it to a bowl, cover, and store in the fridge to thicken. Make sure the wrap is touching the surface of the curd to prevent a skin from forming.
Part 2a: Make the orange syrup
- Combine orange juice, water and granulated sugar in a sauce pan and bring to boil. Boil until all the sugar has dissolved. Leave to cool before transferring into a glass jar. Seal and store at room temperature until ready to use.
Part 2b: Make the chocolate orange ganache
- Place the finely chopped milk and dark chocolate in a heat proof mixing bowl.
- In a saucepan, bring the heavy cream to a low simmer, then pour the cream over the chopped chocolate mixing until smooth. Stream in the orange juice and softened butter, mixing until smooth and homogenized.
To Assemble: Part 1
- First prep the cake ring by placing a six (6) inch round cake pad at the bottom of the ring. Then seal the mould with cling wrap so the cake pad won't fall out. Place the entire wrapped ring on a small baking tray. Place the first dacquoise layer into the ring mould, filing the edges with a zester if necessary. Use any leftover crumbs to seal in cracks around the edges.
- Spoon in the prepared orange chocolate ganache and spread evenly with an angled spatula. Top with one layer of the Alhambra sponge cake and soak with orange syrup using a pastry brush.
- Next, spoon in the thickened orange curd and spread out evenly. Top with the remaining layer of Alhambra chocolate sponge and soak well with orange syrup. Cover the cake, and transfer into the fridge to chill while you make the mousse.
To Assemble: Part 2 - Make the chocolate mousse & finish assembling
- Make half of the chocolate mousse recipe, and use immediately. Do not allow it to set.
- Remove the cake from the fridge, and top up with chocolate mousse. Level-off any access with a spatula. Transfer the cake to the freezer to set for at least 4 hours - do not cover.
To Assemble: Part 3 - De-mould
- Place a tall plastic container in the center of a baking tray and remove only the cling wrap sealing the cake pad with the ring. Then place the entire cake (keeping the cake pad) on top of a tall bowl or plastic container.
- Use a blow torch on a low flame to lightly, defrost the cake ring from the cake by heating around the cake ring.
- Once the cake ring has been defrosted, gently use both hands to slide the cake ring up or down to release the cake.
To Assemble: Part 4 - Glaze
- Make the chocolate glaze by simmering heavy whipping cream, sugar and honey (or coconut oil) in a saucepan.
- Slowly pour the warm cream overtop the finely chopped chocolate in a heat proof bowl, mixing continuously until all the chocolate is melted. Let the chocolate cool to 86°F/ 30°C before using.
- Pour the cooled glaze over the cake, making sure the glaze coats the sides. Use a spatula to smooth out the drips on the bottom edge. Transfer the glaze cake off of the container and to a tray.
- Chill in the fridge for another 2 hours or more before serving so the glaze can set. Garnish with orange slices, and chocolate curls right before serving. Enjoy!
Notes
NOTES:
- For information on how to make in stage, please refer to recipe post.
- This cake is best enjoyed immediately or within max 4 days for freshness.